For people with special dietary needs, several sites offer cookie recipes using mashed bananas, oatmeal and nuts or dark chocolate chips. These cookies are packed with nutrients, gluten-free and non dairy. My grand-daughter tried our first batch of experimental cookies and said, “These cookies are soooooo good!” Need we say more?
Starting with ideas from several recipes on the web, we found ways to add natural ingredients to create gluten-free and non-dairy cookies. Here are some suggestions:
- Use mashed bananas, sweet pumpkin or thick applesauce in place of butter and sugar. Ripe bananas contain dietary fiber, vitamin C, potassium, vitamin B-6 and antioxidant compounds. Apple sauce also has fiber, some vitamins and flavonoids which reportedly reduce inflammation and blood pressure.
- Rolled oats, which are rich in fiber, vitamins and minerals, make a good substitute for refined flour.
- Substitute dark chocolate for milk chocolate. The dark variety contains antioxidants and can work to reduce high blood pressure.
- Instead of white processed flour, try organic rice flour, almond flour or soy flour.
When we used the above replacements we found that the texture of the cookies changed. Banana cookies were gooier, applesauce heavier and oatmeal coarser. They were sill good tasting and nutritious. For several recipes visit about.com or try our adapted recipe below.
- 2 medium ripe bananas, mashed
- 1 C of uncooked rolled oats
- 1/4 C non-dairy dark chocolate chips
- Preheat oven to 350°F. (375 for browner and crispier cookies.)
- Line a cookie sheet with parchment paper.
- Combine the bananas and oats, mixing thoroughly.
- Fold the chocolate chips into the mixture.
- Drop tablespoon-sized cookie dough onto the sheet and form them with your fingers.
- Bake on middle shelf for about 14 minutes.
- When baking with bananas you will find that the cookies will be soft textured. Be careful to not overcook them.